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Saturday, January 14, 2017

Vegetable Soup

During the cold months, my recipe focus is on soups. Soups are great comfort food and they warm you up from head to toe. Today's soup recipe is loaded with lots and lots of great tasting veggies with some pancetta and pasta. Mmmm... delicious. Top with some Parmesan cheese and serve with crusty bread. Perfect for a light dinner or a great tasting lunch.

Heat
oil in a Dutch oven or small stockpot over medium heat. Add pancetta
and cook, stirring often, until pancetta is lightly browned around the
edges and fat is partially rendered, about 5 minutes. Add onion, carrot,
celery, and potato and season with salt and pepper. Cook, stirring
often, until vegetables are softened and onion is translucent, 10–12
minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Add tomatoes, lightly breaking them up with your hands as you add to
the pot; add chicken broth, bay leaf, and Parmesan rind. Bring to a
simmer, season with salt and pepper, and add kale. Simmer until potatoes
and kale are tender, 10–15 minutes. Remove from heat and add pasta,
rice, and/or grains. Serve with basil, grated Parmesan, and a drizzle of
olive oil.

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About Me

Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.